Creamy tomato and gnocchi soup
with fresh tomatoes, basil and soy cream
These surprising homemade gnocchi will for sure delight your guests or you can simply enjoy them while cooking at home with the family.
Preparation time:
60 min.
Difficulty level:
You can do it!
Allergens:
milk, egg, wheat, celery, soya, gluten
Utensils:
Ingredients
Potato
Strong flour
Egg
Ground nutmeg
Plum tomato
Garlic
Fresh basil
Soy cream
Vegetable broth
Grana padano cheese
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2820
674
35
9
74
19
7
23
119
680
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
For the gnocchi: wash the potatoes and boil the whole potatoes in their skin in plenty of water. Once tender, drain the water and peel them while they're still hot. Use a clean cloth, so you don't burn yourself. Make a puree of the potatoes and place it in a bowl with half of the flour (75g), 2 pinches of salt and nutmeg. Beat the egg with a fork to liquid and place 3 tablespoons of the beaten egg in the bowl with the potatoes. Mix all the ingredients until you get a smooth dough. Divide the dough into 4 buns, and with the help of the remaining flour (to avoid sticking), roll it out into a cylinder of approx. 1cm thick. Cut it into small balls of 1cm each side. Repeat this for the remaining dough. Place the gnocchi on a plate covered with flour. You can use a fork to give them their traditional shape.
2.
Bring plenty of water to a boil in a pot and add salt to taste.
3.
For the sauce: peel the tomato with a peeler or make a cross-cut at the bottom and pass it through boiling water for 45 seconds. Place it in cold water and peel it. Cut the tomato into small cubes. Chop the garlic and the basil. Heat 2 tablespoons of oil in a frying pan and sauté the garlic. Add the tomato cubes and sauté them until they lose their liquid. Add 500ml of water and the vegetable broth. Bring it to a boil. Add the cream and the basil (keep some to garnish the dish), season to taste and let it cook for 5 minutes over low heat so it gets firm.
4.
Cook the gnocchi in the boiling water. Once they start floating, reduce the heat and cook them for 1 more minute. Drain the water. Grate the cheese.
5.